Dill Crab Dip with Artichokes

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Dill Crab Dip with Artichokes
Makes: 24 servings
Serving size: 1 tablespoon
Yield: 1-1/2 cups
Prep: 20 mins Chill: 2 hrs Cook: 20 mins
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  • user reviews (1)
Dill Crab Dip with Artichokes
Ingredients
  • 2 - 4
    large artichokes
  • 1
    lemon, halved
  • 1/2
    cup mayonnaise or salad dressing
  • 1/2
    cup dairy sour cream
  • 1
    cup flaked, cooked crabmeat (cartilage removed)
  • 1
    teaspoon dried dillweed
  • 2
    teaspoons finely chopped onion or green onion
  • 1/2
    teaspoon finely shredded lime peel
  • 1
    teaspoon lime juice
  • dash bottled hot pepper sauce
  • dash ground red pepper (optional)
Directions

1. Rinse artichokes under cold running water. Peel off and discard lower petals. Trim stem to one inch or less. Cut off the top 1-inch of artichoke. Trim leaf tips. Immediately rub the cut surfaces with a piece of lemon.

2. Cook, covered, in a large amount of boiling salted water for 20 to 30 minutes or until a leaf pulls out easily. Invert artichoke to drain.

3. Meanwhile, in a medium bowl stir together mayonnaise or salad dressing, sour cream, 2/3 cup of the flaked crabmeat, the dillweed, onion, lime peel, lime juice, hot pepper sauce, and ground red pepper, if desired; mix well. Season to taste with salt and pepper. Transfer to serving bowl and refrigerate for 2 hours or overnight. Just before serving, sprinkle dip with reserved crabmeat. Serve with warm or chilled artichokes. Makes about 1-1/2 cups (twenty-four 1-tablespoon servings).

From the Test Kitchen
  • Make Ahead Tip Up to 24 hours ahead, prepare artichokes; cover and chill. Prepare dip. Cover and chill.
Nutrition Facts (Dill Crab Dip with Artichokes)
  • Servings Per Recipe 24,
  • Calories 49,
  • Protein (gm) 1,
  • Fat, total (gm) 5,
  • Cholesterol (mg) 10,
  • Saturated fat (gm) 1,
  • Vitamin A (RE) 10,
  • Sodium (mg) 45,
  • Calcium (DV %) 10,
  • Percent Daily Values are based on a 2,000 calorie diet
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